Saturday 04 December 2021
CONTACT

RECIPES

All recipes

Raspberry and passion fruit inspiration macaron

FOR THIS RECIPE



  • A recipe for approximately 150 macarons

RECIPE STEPS

1/ Yellow passion fruit macaron biscuit

INGREDIENTS

  • 400 g blanched grated almonds
  • 400 g icing sugar
  • 160 g Egg white
  • 160 g Egg white (for the meringue)
  • 400 g sucre
  • 120 g water
  • Sevarôme lemon yellow colour
  • Sevarôme strawberry red colour

Combine the almonds and icing sugar and mix with the first quantity of egg whites and colours. Heat the sugar and water to 121 °C. When the sugar reaches 115 °C, start whisking the egg whites with the egg white powder. Once whisked, but not too firm, set the mixer to the 2nd speed, and slowly pour in the cooked sugar. Cool at the fast speed setting until it reaches 50 °C.

Remove the bowl from the mixer and gradually incorporate the Italian meringue into the first mixture (almonds and sugar, raw egg whites and colours); slightly deflate the mixture and pipe.


NB: Depending on the piping method used, the mixture will need to be deflated to varying amounts. When using a piping machine, deflate the batter as little as possible, whereas manual piping can be done with a more deflated mixture.


2/ Red raspberry macaron biscuit

INGREDIENTS

  • 400 g blanched grated almonds
  • 400 g icing sugar
  • 160 g Egg white
  • 160 g Blancs d’oeufs (pour la meringue)
  • 400 g sugar
  • 120 g water
  • Raspberry red colour

Combine the almonds and icing sugar and mix with the first quantity of egg whites and colours. Heat the sugar and water to 121 °C. When the sugar reaches 115 °C, start whisking the egg whites with the egg white powder. Once whisked, but not too firm, set the mixer to the 2nd speed, and slowly pour in the cooked sugar. Cool at the fast speed setting until it reaches 50 °C.

Remove the bowl from the mixer and gradually incorporate the Italian meringue into the first mixture (almonds and sugar, raw egg whites and colours); slightly deflate the mixture and pipe.

NB: Depending on the piping method used, the mixture will need to be deflated to varying amounts. When using a piping machine, deflate the batter as little as possible, whereas manual piping can be done with a more deflated mixture.


3/ Passion fruit inspiration ganache

INGREDIENTS

  • 1350 g Passion fruit inspiration couverture
  • 1200 g UHT whipping cream

Bring the cream to the boil. Pour onto the melted chocolate in three stages, ensuring you mix it each time. Mix to a smooth emulsion. Pour into a rectangular tray, then lay a sheet of acetate on top, in contact with it.

NB: Make the ganache one day in advance.


4/ Assembly

Overturn the macaron sheets over a rack to loosen the shells. Using a piping bag fitted with a No. 11 nozzle, generously fill half the shells with passion fruit ganache, then close with a second shell, taking care to match the sizes.

Crucial: Never sell macarons if they have not been left for the necessary amount of time in the refrigerator.

Serving recommendation: Remove the macarons from the refrigerator two hours before eating.

 

Drinks: Sauternes, Barsac, Sainte croix du mont, Corsican Muscat, Water,

Allergy advice: contains almonds / gluten / eggs / milk

To enjoy at their best: remove from the refrigerator 1 hour before tasting

Storage: 5 days after thawing.

Leave a Reply

Your email address will not be published. Required fields are marked *